Hearty and Healthy Three Bean Turkey Chili

Hearty and healthy three bean turkey chili

When temperatures dip, this hearty and healthy chili will hit the spot. The funny thing about this recipe is that I totally had to make up for the fact that I had less than a teaspoon of chili powder. We usually have plenty of chili powder but we were just out, so all the dry ingredients went in to make up. I think it worked out VERY well. This chili is going on our regular rotation; we don’t even miss the beef.

I know I probably drive people crazy with the lack of measurements. I just hate measuring and I hate remembering my measurements even more. My suggestion with this is add some and taste if you want more heat add cayenne if you want more smoke add paprika. Be careful with the salt if you follow this recipe, the fajita seasoning and the Creole seasoning have a good amount of salt already. Also be judicious with the cinnamon and cocoa, a little is nice but it can get to be too much quickly. Use the San Marzano tomatoes, you won’t regret it. They add beautiful color and flavor. The Greek yogurt is a healthier alternative to sour cream, I love it and use it often.

Leftovers make great burritos.
Warn tortillas in oven until tender and pliable. Place on a piece of tin foil. Add warmed chili, and all the garnishes listed above. Wrap the burrito and then roll in the foil. Place in the oven and allow to warm. Serve with chips and salsa. I could have eaten 10 of these. Yum!

 

Ingredients

  • Olive oil
  • Lean ground turkey (about 1 ½ lbs)
  • 1 15 ounce can Cannellini bean drained and rinsed
  • 1 15 ounce can Navy beans drained and rinsed
  • 1 15 ounce can low sodium Black beans drained and rinsed
  • 3 cups low sodium beef stock
  • 1 28 ounce can whole San Marzano tomatoes
  • 1 8 ounce can tomato sauce
  • 1 medium white onion chopped
  • 2 cloves garlic minced
  • 1 jalapeño minced (seeds and stem)
  • 1 large carrot chopped

Dried Ingredients

  • Dried oregano
  • Fajita seasoning
  • Chipotle chili powder
  • Cumin
  • Smoked paprika
  • Regular paprika
  • Chili powder (I only had a teaspoon, hence all the other ingredients)
  • Cayenne pepper
  • Tony Chachere Creole Seasoning
  • Cinnamon (just a pinch)
  • Cocoa powder (just a pinch)
  • Salt and pepper (probably won’t need any)
  • 2 bay leaves

Garnish

  • Red onion diced
  • Cilantro chopped
  • Plain Greek yogurt
  • Reduced fat cheddar cheese
  • Jiff cornbread mix
Directions

  1. Heat a large heavy pot over medium heat. Add onions and sauté until brown then add garlic and jalapeño. Add dried ingredients and stir another minute.
  2. Increase heat to medium high and add turkey. Add more oil if needed, don’t worry if the meat sticks some just don’t let it burn. Cook until it is no longer pink.
  3. Add contents of the whole tomatoes and break up with a wooden spoon. Add tomato sauce, beef stock, bay leaves and carrots. Bring to a boil and reduce to a simmer. Stir occasionally and allow to simmer for approximately 45 minutes.
  4. Follow directions on the cornbread box. I added some cheddar cheese in the mix as well as on top of the muffins. You could certainly make your own cornbread mixture but my wife likes these.
  5. Add beans and simmer another 10 minutes. Garnish with Greek yogurt, cheese, red onion and cilantro.
Hearty and Healthy Three Bean Turkey Chili

Okra, Shrimp and Andouille Over Rice.

Independent Seafood in Georgetown, SC - Fresh ShrimpIn July we spent a week on Pawleys Island, South Carolina. On this vacation we ate out every night except one. Wednesday, we had visited the Pawleys Island Farmers Market and the Independent Seafood Market (Georgetown). These trips left us with a pound of shrimp about as fresh as you can get and a pound of fresh okra. What the heck am I supposed to do with THAT?

I remembered once having a Gullah/African type meal with tomatoes shrimp and okra but I couldn’t find the recipe anywhere. Sooooo…as usual I winged it. I find when you use fresh ingredients and add spice, pork fat and beer, you’ll usually end up with something pretty eatable. I came up with okra, shrimp and andouille sausage over white rice. If I do say so myself, this worked out quite well. I served it with some roasted corn on the cob.

Sorry I don’t have a photo.

 

INGREDIENTS

  • 1 pound fresh okra
  • 1 pound fresh shrimp
  • 1 large onoin, coarsely chopped
  • 1 large can whole, peeled San Marzano tomatoes
  • Crushed red pepper flake
  • 1-2 large andouille sausage (or more if you want, you could also use chorizo or hot Italian sausage)
  • 1 beer (don’t use light beer, and preferably use a local micro-brew, just cuz’)
  • Olive oil
  • 1 lemon
  • fresh parsley, finely chopped
  • Salt and freshly ground pepper, to taste
  • White rice, I just used instant
DIRECTIONS

  1. Heat large pot over medium-high heat and add enough olive oil to coat the bottom.
  2. Cut the andouille in bite size pieces and add to the pot. Cook until brown and crispy on all sides and most of the fat is rendered out. Remove andouille and reserve for later.
  3. Add onions and sauté until tender and translucent. Add crushed red pepper flakes and season with a little salt.
  4. Pour the sauce from the tomatoes in with the onions the add the tomatoes one by one crushing them with your hand. Carefully they will spray all over you if you don’t take care.
  5. Cook the tomato onion mixed for a few minutes on medium heat. Re-season with a little salt and pepper.
  6. Add a whole beer to the mixture and add back the andouille. Let simmer. If you need more liquid add more beer, water or a stock would be fine.
  7. Go ahead make your rice following the directions on the box.
  8. Add the shrimp to the pot. Watch the shrimp carefully so you don’t over cook, they will cook very quickly. Mix in the parsley.
  9. To serve, place the stew in a large bowl, place the rice in the middle in a scoop and squeeze a little lemon over it. You could also dust the top with a few leaves of parsley. Enjoy!
Okra, Shrimp and Andouille Over Rice.

Pan Roasted Duck, Slow Roasted Tomato, Duxelle, Crispy Potatoes

Duck, Slow Roasted Tomato, Mushroom Duxelle, Crispy PotatoesOn this day I was feeling French cuisine and I love some duck and happen to have some in the freezer that needed to be eaten. Also, the tomatoes are amazing right now as are the mushrooms. Add, for some crunch, my “go to” crispy potatoes and you have: Pan Roasted Duck, Slow Roasted Tomato, Duxelle, Crispy Potatoes.

Believe it or not this meal was a throw together meal except the Duxelle. By the way, before I go to far along a Duxelle is basically chopped mushroom and herbs sautéed. Back on track…I can’t find fresh duck around here so I usually keep some frozen duck breasts from Whole Foods in the freezer. These particular ones had been there for awhile so they needed to be cooked. Tomatoes have been calling to me this year, especially with a little sea salt, pepper and don’t forget the fresh oregano because it crisps up in an amazing way. The oregano in our herb garden is growing like crazy right now so I am adding it to a lot of things.

almost doneThe meal was awesome, if I do say so myself. The duck…with the fat…uhhh yum! Seriously, the fat on the duck tasted like a REALLY good piece of bacon. The duxelle is so earthy and fresh. The sauce is also earthy and not too over stated. The tomato add the citrusy punch and the potatoes just add a little extra crunch. The second picture was my favorite part (click to enlarge). After I had eaten most of the meal and just a little of each item was left (my mouth is actually watering as I am typing this). Ahhh, the acidity from the tomato, the herbs and earthiness in the mushrooms, the crunch of the potato and the richness of the duck, wow is all I can say.

My notes on this meal: On the tomatoes use fresh oregano and sea salt because it makes a difference. I drizzled a little of the fat from the duck on the potatoes and reserved the rest for future use. If you try this recipe I would love to hear your comments and feedback.

 

INGREDIENTS

  • 2 boneless skin-on duck breast
  • 6-7 oz of wild mushrooms
  • 3-4 oz button or crimini mushrooms
  • 1 Medium or 2 small Tomato (top and bottom removed)
  • 2 sprigs oregano chopped
  • ½ Yellow bell pepper chopped
  • 4 garlic cloves (2 smashed, 2 diced)
  • 2 medium shallots diced
  • 2 sprigs thyme chopped
  • 1 celery stock large chunks
  • 1 carrot large chunks
  • ½ to ¾ cup red wine (I used Beaujolais)
  • 1 ½ to 2 cups Veal or chicken stock
  • 2 medium potatoes diced (russet or whatever you prefer)
DIRECTIONS

  1. Preheat the oven to 350°.
  2. For the Sauce: Place a medium saucepan over medium heat. Add a tablespoon olive oil and shallot, a handful of the mushrooms, celery and carrot in large chunks. Sauté 30 sec or so then add garlic and thyme, sauté until veg starts to get color. Add red wine and reduce until thick. Add veal stock and simmer on low (the longer the better). Before serving strain the sauce, add any juice from the rested duck (to come) whisk in a tablespoon of butter and add back some of the big chucks on veg.
  3. For the Potatoes: Dice potatoes pretty small, I’d say 1/8 of on inch cubes. Add 1 tablespoon olive oil to a large sauté pan and heat over medium to medium high heat. Add potatoes and sauté until brown and salt and pepper to taste and place in the oven. Jen and I really think the crispier the better but just not dried out.
  4. For the Duxelle: Meanwhile, dice finely the mushrooms (cut in long thin strips then into small cubes). Heat a medium sauté pan to medium and add a tablespoon of olive oil with diced shallot, garlic, sauté for about 2 minutes (don’t brown garlic). Add mushrooms and continue sauté until mushrooms are cooked through and aromatic (you’ll know). Remove from heat and add chopped chives and salt and pepper to taste.
  5. For the Duck: Heat a skillet or non-stick pan to medium. On the fat side of the duck breast, with a sharp knife, cut small cross hatch lines through the fat (but not into the meat). Season the meat side with salt and pepper. Once the skillet is hot, add duck breast fat side down and cook for approximately 12-15 minutes. You’ll want to occasionally spoon out the excess fat but keep it, it’s amazing. Flip the breasts and cook for another 1 minute for rare and 2-3 minutes medium. Move the breast to a cutting board to rest.
  6. For the Tomatoes: Meanwhile, cut top and bottom from tomato (if large cut in half) to make a flat surface. Place on parchment paper or silpat or a roasting pan. Sprinkle tomatoes with olive oil, sea salt, fresh cracked black pepper and fresh chopped oregano. Place in oven at 350 for approximately 8 minutes or they become blistered and somewhat soft.

 

If you have read down this far you deserve this suggestion: Don’t stink up the house with duck fat smell when your fiancée (update: she did marry me, so it wasn’t that bad) isn’t feeling well. It doesn’t work out very well. I suppose it worked out for me, I got twice the duck.

Pan Roasted Duck, Slow Roasted Tomato, Duxelle, Crispy Potatoes